Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ganache
Dough
Bake
How it's done
Ganache
Add cream and coffee powder to a pan, heat while stirring occasionally until just about to boil. Add chocolate to a bowl, pour on the hot cream, stir until chocolate melts and forms a creamy mixture. Place a sheet of cling film directly over the ganache and leave to cool completely, chill for approx. 1 hr.
Dough
Place the butter in a bowl, add the icing sugar, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and cocoa powder, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 30 mins.
Shape
Roll out the dough in batches between two sheets of baking paper to 4 mm thick. Use a cutter to cut out circles (each approx. 5 cm in diameter), with a serrated edge if you like, place on two baking trays lined with baking paper. Cut little stars (approx. 1 cm in diameter) out of half of the circles.
Bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Stir the coffee ganache with a whisk, fill into a disposable piping bag without a nozzle, cut off a small tip. Pipe the ganache onto the biscuit bases.
Dust the top half of the biscuits with cocoa and icing sugar and place on top of the bases.
| Shelf life: | Store in an airtight container for approx. 4 days. |
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